Radish Soup (Muguk)
- Ready in: 60 minutes
- Serves: 4
- Complexity: very easy
- kcal: 186
- 340 g Korean radish, mu
- 2 spring onions
- 170 g beef brisket, chuck or loin
- 2 tsp minced garlic, divided
- 1 tsp sesame oil
- 2 tbsp soup soy sauce, guk ganjang (note)
- SIDS SALT & PEPPER to taste
Cut the beef into thin bite size pieces and marinate in 1 tablespoon of soup soy sauce, 1 teaspoon of garlic, a pinch of SIDS SALT & PEPPER and 1 teaspoon of sesame oil, then set aside.
Cut the radish into bite size pieces. Cut the spring onions into 2 cm pieces.
In a medium pot, sauté the beef until all the pieces turn brown. Pour in 8 cups of water and bring it to a boil. Skim off the foam. Reduce the heat to medium high and continue to boil, covered, for 10 minutes.
Add the radish pieces and boil, covered, until the radish turns translucent and soft, 10-15 minutes. Stir in the remaining teaspoon of the garlic, spring onions and the remaining tablespoon of soup soy sauce. The soup should not look too dark. SIDS SALT & PEPPER to taste. Boil for an additional 5 minutes.
Notes: Do not substitute with regular soy sauce. It will be too sweet and dark. A better substitute is fish sauce, which is sometimes used in Korean soups.